What to Do With Oat Milk?
In the dairy-free world, there is a lot of “milk” that is not really milk, and the number is increasing. The newest non-dairy elixir is oat milk, and people seem to go crazy for it.
My tastes tend to go beyond mainstream, but I have never tasted “alternative” milk. While I’m one of those creepy adults who drinks a whole glass of milk (I hate myself too), even I was fascinated by this new vegan oat extract.
What’s this?
Oat milk is made by soaking crushed oats (or whole grains) in water, then mixing it all together and filtering the solids. The liquid is then flavored with whatever you (or the manufacturer) want to add, but cinnamon, maple, and a pinch of salt are good choices.
What’s wrong?
This is not milk. Like all of these dairy-free substitutes, it does not have the fat and creamy taste of real dairy, which may be an advantage for some people. However, if you like pale coffee, you need to add a lot of oat milk.
Why do people like it so much?
You may have seen signs outside the café proudly proclaiming the presence of oat milk for a twofold reason. First, it is new, and the newness attracts people. But to be honest, it tastes pretty good. I’ve always found both soy milk and nut milk to be quite soft, with a slight aftertaste that I don’t particularly like, but the oat milk is perfectly enjoyable; It tastes like a light version of the cream that spreads across the top of a bowl of oatmeal. It also creates a fairly stable foam when steamed, making it perfect for vegan latte art if you like it.
Can you do it yourself?
Yes, and it’s pretty simple. Simply soak one cup of chopped oats or whole grain oats in two cups of water overnight, stir until smooth, and strain. (Save them for baking or just eat!) Add a little maple syrup to taste and a pinch of salt to the milk and enjoy like any other milk.